Crystal River current. [volume] (Crystal, Colo.) 1886-18??, 1887-05-28
HOUSEHOLD HINTS.
rLoUR PUDDING.

FLOUR PUDDING
One quart of sweet milk. wet and stir
smoothly into little Of this cold milk
elk tablespoonfuls of flour. When the
remainder of the milk boils. stir in this
wet -four, boil ten minutes more and
set away to cool. When cold, add the
well-beate yolks of six eggs. then the
whites. which have been beaten to
loan that will pile up; now beat this in
to the cold pudding until it all looks
even and light Bake another half
hour and serve hot.
CREAM PUFFs.
One cup of hot water. one-half cup
of butter, boil together. stirring in a
cupful of dry flour while boiling. When
cold add three eggs not beaten. Drop
by tablespoonful on buttered tin and
bake in quick oven twenty-five min
utes, being careful not to open the oven
door more than is necessary. This
makes fifteen puffs. Take care that
they do not touch each other. For fill
ing, take pint of cream, a cup of pow
dered sugar and whites of two eggs
with tiavoring of any sort preferred
When the puffs are cold, cut round
piece out Of the bottom of each. scrape
out the inside: fill the cavity with whip
ped cream. tit back the piece taken
from the bottem, set on dlsh ana lce
DRY BREAD FRITTERS.
Two cups of dry, fine bread crumbs.
two tablespoonful prepared flour, half
pint or rather less of milk. four we'll
beaten eggs, half a cup of sugar. ia
blespoonful of butter and few cur
rants. Boil the milk and pour over the
bread, dredge the currants with flour
and mix all into a stiff batter. Drop
l., and cnnA 10,
table in powdered sugar.
BEEF FRlTTERs.
Chop pieces of steak or cold roast
beef very fine: make batter OF milk.
flour and an egg. and mix the meat
with it. Put a lump of butter in q
saucepan. let it melt, then drop the
batter into it from large spoon. Fry
until brown: season with pepper and
salt and little parsley.
BOILED CUsTARD.
Put two tablespoonful of water in
the kettle first, to keep the custard
from sticking. Then add one quart of
milk, two tablespoonful of sugar. two
eggs Ohe eggs and sugar beaten to-
gether) and two slices of bread. II
hard. dry bread is used, it should be
soaked in water awhile before making
the custard After putting it on the
stove, watch it closely, for as soon as
it boils it is done.
JUMBLEs.
One and a quarter pounds of flour.
one pound of sugar. three-quarters of u
pound of butter, five eggs, gill of
milk. q teaspoonful of baking powder;
bake one-half OF this in small tins in II
quick oven; in the remainder put II
quarter of Il pound of currauts and bake
the same. Frost or not ut pleasure by
leaving out the whites of one or two
eggs.
RICE wAFFLEs.
Boil half pint OF rice and let it get
cold, mix with it one-fourth pound Of
butter and little salt; stir in one and
one-half pints of flour. beat five eggs
quart OF milk, lastly the well beaten
whites. Beat we'll and bake at once in
waffle irons.
SPONGE CAKE.
Beat the yolks of three eggs well,
and the whites until they pile up in =
snowy mass; put these with one heap
ing cup of fine sugar; beat five minutes
at least. Thoroughly mix one heaping
teaspoonful of baking powder in one
cup of sfted flour and beat ten minutes.
add one-half cup of cold water. beat in
evenly. add one cup more flour, beat
again. and bake in deep pan in =
quick oven.
TEA BISCUIT.
Beat very light one egg, and pour il
over pint of flour. add glass OF milk.
and chop in one tablespoonful of lard
and butter. mixed. Work thoroughly
together; break mp pieces the size OF
marbles, which must he rolled as thin
as your nail. Sprinkle with dry -four
as you roll them out TO make them
crisp stick with 4 fork and bake quick